JPH07123921A - Carbonated drink containing coffee - Google Patents

Abstract

PURPOSE:To obtain a new carbonated drink exhibiting suppressed foaming phenomenon in the preparation of the drink, in the opening of a can, etc., and having the deliciousness of coffee as well as refreshness by adding an acid to an aqueous solution of coffee, removing the generated precipitate and carbon ating the clarified liquid CONSTITUTION:An aqueous solution of coffee is incorporated with an acid (e.g. citric acid) to lower the pH to preferably <=4. The obtained solution containing precipitated coagulum is clarified by centrifugal separation treatment at 5,000G and/or filtration treatment with a filter having mesh opening of <=5mum. The objective drink is produced by carbonating the above clarified liquid usually by adding carbonated water to the solution or making carbon dioxide gas absorbed in the solution. The concentration of the aqueous solution of coffee used as a raw material is preferably 1-30wt.% from the viewpoint of workability.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a carbonated soft drink with coffee, and more particularly to a high-quality alcoholic and / or non-alcoholic soft drink with carbonated coffee.

[0002]

[Prior Art and Problems] Currently, carbonated drinks include cola type, transparent type, dairy product-containing, fruit juice-containing, nutritional drinks, etc. It has been advanced. The carbonated coffee with coffee referred to here means all carbonated drinks containing coffee ingredients, and the Fair Trade Commission stipulates the definition of a carbonated drink with coffee as defined by the Fair Trade Commission. However, the present invention is not limited to this.

Carbonated drinks containing coffee are usually canned or bottled by adding sugar, acidulant, colorant, flavor, etc. to a coffee extract or an aqueous solution of soluble coffee and then blowing carbon dioxide gas or adding carbonated water. Manufactured as. In order to have novelty, sugar-free type, low-calorie type, and dairy ingredient may be considered.

In order to make full use of the characteristics of coffee, it is necessary to add a certain amount of coffee components, but there are the following problems.

(1) Vigorous foaming occurs when filling a can or bottle and when opening or opening a can. (2) After production, secondary precipitation occurs over time, and a foaming phenomenon occurs when opening a can or opening a cap. Especially when the product temperature is high,
Extremely vigorous bubbling occurs, even at about 15 ℃
It will start to overflow violently due to a strong impact, thus reducing the product value. (3) When the coffee component is added, a good taste is obtained, but the refreshing feeling becomes poor.

The following measures have been proposed as a solution to these problems.

(1) A method of decomposing a substance causing a foaming phenomenon by treating an aqueous coffee solution with an enzyme. (2) A method of suppressing foaming phenomenon by adding an antifoaming agent such as a silicone resin or a surfactant to the product. (3) A method of extracting a coffee component with an organic solvent such as ethanol or acetone. (4) Molecular weight cutoff of aqueous coffee solution is 4000-500
A method in which an acidulant, sugar and the like are added after filtration with an ultrafiltration membrane in the range of 00.

[0008] However, none of the methods have sufficient effects or are not satisfactory in taste, and no production method has been developed that can suppress the foaming phenomenon while making the most of the original goodness of coffee.

[0009]

SUMMARY OF THE INVENTION The problem to be solved by the present invention is to solve the above-mentioned conventional problems and suppress the foaming phenomenon during manufacturing and at the time of opening a can or opening a cap, and The second is to develop a new system for producing carbonated soft drinks with high quality coffee that has both the original taste of coffee and a refreshing feeling.

[0010]

The present invention has been made in order to achieve the above object, and basically, the present invention is based on a coffee aqueous solution as a raw material, a part of an acidulant used or By adding the whole amount in advance and temporarily lowering the pH to a value below the final formulation, the causative agent of the foaming phenomenon that occurs during manufacturing and over time is generated in a short time and removed by centrifugation and / or filtration. Then, the present invention provides a carbonated beverage with coffee, which comprises adding sugars, colorants, flavors and the like to carbonate water.

The coffee aqueous solution used in the present invention refers to all of a coffee extract, an aqueous solution of soluble coffee, and a concentrated coffee extract, and any of them has the expected effect. The concentration of coffee is not particularly limited, but considering the workability of the filtration process, etc., 1
-30% by weight is preferred.

The aqueous coffee solution then lowers its pH to form a cohesive precipitate. The pH refers to the pH at which agglomerated precipitate is formed, but normally it is p
It is less than H5, preferably pH 4.0 or less. The stronger the acidity, the higher the effect of forming aggregated precipitates. In the present invention, any means can be adopted as long as it can lower the pH, but for example, an acid such as an inorganic acid or an organic acid can be used.

In the present invention, the type of acidulant used is not particularly limited, and includes citric acid, phosphoric acid, lactic acid,
Any of tartaric acid, malic acid, vitamin C, etc. may be used,
In order to efficiently generate the causative substance of the foaming phenomenon in a short time, the pH of the aqueous coffee solution is set to 4.0 or less. The higher the acid concentration is, the more effective it is. Therefore, the higher the acid concentration, the better the taste design of the final product.

Agglomeration reaction by acid occurs and the coffee aqueous solution becomes cloudy, but 3000 G or more, preferably 500 G or more.
By the 0 G centrifugation step and / or the filtration step of 5 μm or less, clarification is performed and the foaming-causing substance is removed. The same effect can be obtained whether the centrifugal separation step is a batch type or a continuous type. The method of the filtration step is not particularly limited, and any of diatomaceous earth filtration, ceramics filter, organic membrane filtration and the like may be used. By the centrifugation step and / or the filtration step, the foaming-causing substance is removed, the coffee's dullness and unpleasant taste are lost, and a refreshing feeling typical of carbonated coffee is obtained.
In order to obtain a refreshing feeling, an ultrafiltration membrane that can filter by molecular weight unit is used in the filtration step. Further, decantation or other solid-liquid separation means is also used as appropriate.

To the aqueous coffee solution thus obtained, by-products such as sugars, colorants, and fragrances are added, and carbonated water is added to this or carbonated water is absorbed to make carbonated coffee with coffee. A beverage is obtained. If you are worried about sourness, you may neutralize with sodium citrate. Further, when it is made into coffee cream soda by making it sugar-free, using a low-calorie sweetener, and adding a dairy component, a carbonated beverage with more novelty can be obtained. The carbonated coffee-containing beverage thus obtained is appropriately canned or bottled into a product.

As the auxiliary materials, various sugars, low-calorie or non-caloric sweeteners, fruit flavors, fruit juices,
Herb extracts, flavors, colorants, various spices, alcoholic flavors, alcohol, whole milk, skim milk, cream, milk powder, butter, various dairy products, and / or processed products thereof can be mentioned. The processed products broadly include concentrates, pastes, powders, or diluents.

By properly using these auxiliary materials, various types of carbonated coffee-containing beverages can be produced. For example, by increasing the alcohol concentration, a new type of sparkling alcoholic beverage containing coffee can be prepared. It also enables efficient manufacturing.

[0018]

The acid concentration temporarily higher than that of the final product can be obtained by previously adding a part or all of the acidulant added to the final preparation liquid to the coffee aqueous solution used for the carbonated beverage containing coffee. As the aqueous coffee solution becomes more acidic, aggregation of coffee components is accelerated. Next, by removing this agglomerate by a centrifugal separation step and / or a filtration step, it is possible to remove the causative substance of the foaming phenomenon during the canning or bottling step, or the time-dependent opening of the can or opening of the cap. it can. A sugar, a coloring agent, a flavor, etc. are added to the aqueous coffee solution thus obtained and diluted with carbonated water, or diluted with water to absorb carbon dioxide, so that the pH is set as set. Thus, a carbonated soft drink containing coffee in which the foaming phenomenon is suppressed can be obtained. In addition, since the coagulation is promoted and removed, the carbonated beverage with coffee has a refreshing feeling without the staleness and taste of coffee.

[0019]

INDUSTRIAL APPLICABILITY As described above, the present invention relates to the production of a carbonated soft drink containing coffee which suppresses the foaming phenomenon and exhibits a good taste. The effects are summarized as follows. is there.

(1) No foaming phenomenon in the canning or bottling process and no influence on production. (2) Not only at the time of cooling, but also at the normal temperature, even if the container is opened or opened with a slight impact, there is no foaming or the foam disappears immediately even if it foams. (3) The occurrence of secondary precipitation in the product is extremely small,
There is no foaming phenomenon due to it. (4) Since the aggregation of coffee components is promoted and removed,
The coffee does not have the staleness or taste, and the original taste and aroma of the coffee is used, while the refreshing feeling suitable for carbonated drinks is obtained. (5) It becomes possible to efficiently produce a new type of beverage such as a sparkling alcoholic beverage containing coffee.

The present invention will be further described below with reference to examples, but the examples do not limit or limit the present invention.

[0022]

Examples and Comparative Examples The formulations shown in Table 1 below were prepared.

[0023]

[Table 1]

Using the above formulation, the following treatment was carried out to produce a carbonated beverage containing coffee. The mode of treatment is shown in Table 2 below. 10 kg of roasted coffee beans are drip-extracted with hot water at 90 to 95 ° C. to obtain 120 L of extract. Add 0.7 kg of citric acid. After passing through a 5000 G continuous centrifuge, diatomaceous earth is filtered. While adding fructose / glucose liquid sugar, caramel, and fragrance to the filtrate, make up to 1000 L with purified water to absorb carbon dioxide gas.

[0025]

[Table 2]

In the comparative example, a coffee extract was used which had not been subjected to the operation of removing aggregated substances by adding acid. Therefore, citric acid was added together with fructose, glucose and the like. Table 3 below shows the evaluation of the carbonated beverages containing coffee, which consist of Examples and Comparative Examples.

[0027]

[Table 3]

As is clear from the above results, the excellent carbonated coffee beverage with coffee was efficiently obtained by the present invention.

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Claims (8)

[Claims] 1. A coagulation precipitate is formed by adding an acid to an aqueous coffee aqueous solution as a raw material to lower the pH, which is then clarified and carbonated.
A carbonated drink with coffee characterized by the following. 2. The carbonated beverage with coffee according to claim 1, which has a sweetness and comprises a sweetener. 3. The carbonated beverage with coffee according to claim 1 or 2, which comprises a fruit flavor, fruit juice and / or a processed product thereof. 4. The coffee-added carbonated drink according to claim 1, which comprises an herb extract and / or a processed product thereof. 5. The carbonated beverage with coffee according to claim 1, which contains a spice extract and / or a processed product thereof. 6. The method according to any one of claims 1 to 5, which contains an alcoholic flavor, alcohol and / or a processed product thereof.
The carbonated coffee drink according to any one of 1. 7. The carbonated beverage with coffee according to any one of claims 1 to 6, comprising milk, a dairy product and / or a processed product thereof. 8. The method according to claim 1, wherein the clarification treatment is centrifugation, filtration and / or decantation, and the carbonation treatment is addition of carbon dioxide gas and / or carbonated water. Carbonated drink with coffee as described.